Lemon curd is so unbelievably good, so decadent, that you will not believe us when we tell you that it’s also easy to make yourself. But give this recipe a try, and you’ll not resort to buying the overpriced jar at the market ever again.
This makes a wonderful topping for any of our various lemoncake recipes, a classic accompaniment to scones and tea, or eaten directly off a spoon.
Lemon Curd Recipe
prep: 5 minutes cooking: 15 minutes
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
Meanwhile, combine egg yolks and sugar in a medium size metal bowl andwhisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan (Bowl should be large enough to fit on top of saucepan without touching the water). Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Transfer to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.